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Strawberry Yogurt Popsicles
For the simple syrup
· 1/2 cup granulated sugar
· 1/2 cup water
For the popsicles
· 1 pound (4 cups) strawberries, hulled and halved
· 1 tablespoon lemon juice
· 1 cup plain or vanilla yogurt
Directions:
Make the simple syrup: In a small saucepan over medium heat, stir the sugar and water together. Bring to a boil and stir until sugar is dissolved. Chill until cold, or set the pot in a bowl of ice to cool. This will make about 3/4 cup syrup; you will not use it all for this recipe. The leftover syrup can be stored in the fridge for several weeks.
Puree the strawberries: In a blender or food processor, puree the strawberries, lemon juice, and 3 tablespoons of the simple syrup until smooth. Taste and add more simple syrup if you like. Transfer to a measuring cup or bowl.
Whisk the yogurt: In a bowl, whisk the yogurt to smooth out the lumps. (If you like sweetened yogurt, add honey or simple syrup to taste.)
Fill the popsicle molds: Fill the molds by alternating about 1 tablespoon of fruit puree and 1 tablespoon of yogurt. Continue alternating yogurt and berries until the molds are filled to 1/4 inch from the top (this allows for expansion when freezing).
With a skewer or chopstick, poke deep into the popsicle molds and swirl the yogurt and fruit together.
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